Maybe it's because steaming and sauteing are so quick, and bringing out the best in green beans calls for just a bit of heat. But a short, yet intense, high-heat roast can have the same delicious effect, with the added benefit of giving the beans a satisfying char. It's also almost effortless.

To prove the point, I came up with this simple yet boldly flavored salad of roasted green beans with pancetta and garlic. The beans then are tossed with cool, raw cherry tomatoes for a pleasant and juicy contrast. For the dressing, it's just a splash of lemon juice and a sprinkle of Parmesan.

Start to finish: 25 minutes

Servings: 4

Ingredients

1 1/2 pounds green beans, ends trimmed

3 cloves garlic, chopped

4 ounces pancetta, diced

Juice of 1 lemon

1 pint cherry tomatoes, halved

Kosher (or other coarse) salt and ground black pepper

1/4 cup grated Parmesan cheese

Directions

Heat the oven to 500.

On a rimmed baking sheet, toss the green beans, garlic and pancetta to mix, then spread in an even layer. Roast for 10 minutes, or until the beans are browned.

Transfer the beans and pancetta mixture, as well as any juices in the pan, to a large bowl. Drizzle the lemon juice over the beans, then add the cherry tomatoes and toss well. Season with salt and pepper.

Divide the salad between serving plates, then sprinkle generously with Parmesan.